Haggis is Scottish national dish, that combines meat with oatmeal, onions, salt and spices. It is traditionally cooked in a sheep’s stomach (a historic way of preserving meat), but most haggis nowadays is sold and cooked in a synthetic sausage casing.

In Poland we have a similar dish called kaszanka – blood sausage made of a mixture of pig’s blood, pig offal, and buckwheat kasza stuffed in a pig intestine.

Last week my sister and I went to Edinburgh for the Fringe. It was my third time out there and I loved every second. We walked a lot, got rained on (it’s Scotland after all!), watched some amazing shows and talked. There is nothing better than some quality family time.

We managed to squeeze in 11 shows, which is actually (surprisingly!) quite tiring. I also managed to squeeze in…

I am travelling to Scotland next week, the country famed for deep frying Mars bars, so I am not leaving anything to chance and going prepared. I made my gluten free bread and black beans burgers yesterday and now planning my snacks.

So here is what I will be packing, especially for the long train journey:

½ grapefruit with 2 tablespoons of shredded coconut and 1 tablespoon of tahini

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